@2BullyMama Here it is.
I made a Standing Rib Roast that was quite excellent on Christmas. This is for a Medium-Rare roast.
You will need to have your roast thawed at least the night before you cook the roast. Make a garlic paste by taking a nice size bulb of garlic, cut the top of the bulb off to expose the cloves and pour olive oil into the bulb...wrap in aluminum foil...roast at 350 degrees for approximately 20-25 minutes....take out of the oven and let it cool. Squeeze the cloves of garlic from their skins into a bowl...by all means have a couple of cloves yourself...I did with a glass of Merlot....mash the garlic with two and a half TBS of Kosher salt and some freshly cracked pepper. Smear the garlic, salt, and pepper mixture/paste all over the roast. Put the roast in the refrigerator overnight covered with a plastic bag or not. You can also add some fresh chopped Rosemary and/or other herbs if you wish.
The day of cooking remove the roast from the refrigerator approximately 2 hours of so before cooking. If your bully is a counter sniffing/surfing puppy, then you will have to restrain them from being able to do so. I used the "High and Brief" method of cooking the roast. Preheat your oven to 500 degrees F. Place the roast on a rack or on top of some vegetables (potatoes, celery, onions...I used Beef stock in the pan to catch the drippings which was later uses for my au jous. The stock helps reduce the drippings from smoking. OK Roast for 6 minutes per pound at the 500 degrees F. I had a 6 pound roast and I roasted at 500 degrees for 36 minutes. I then turned the oven off. DO NOT OPEN THE DOOR FOR 2 HOURS!
That is it....no resting time is need and your roast is ready to slice. HMMMMM GOOOOOOOOD!
CONS: You cannot open the oven door which means your side dishes can't bake at the same time as the roast.
I hope you can try this as it is the least stressful way to do an $$$$$ cut of meat. I also enjoyed a (well couple) glass(es) of Rodney Strong Cabernet Sauvignon.
There is a part of your heart not alive until a bulldog has entered your life.
Nitschke (2004-2011) and Banks (2005-2014) -- My angels
Thank you for all the love, fun and teachings
yum! making my mouth water. I made a prime rib on christmas too, my first attempt at an expensive cut of meat like that. I was so pleased with the way it turned out.
It sounds wonderful! I will give this a go. We did a tenderloin using a similar method (not the 2 hrs in the oven after though).
Chumly 2002-2014 A true gentleman and gentle soul.
We did something similar for ours this year except I made a rub that we used along with beef consume instead of beef stock. It was wonderful with garlic smoked potatoes and veggies.
Bulldogs are like potato chips. You just can't stop with one.
Sounds amazing, I will have to try this one… Thanks!!!
"What we once enjoyed and deeply loved, we can never lose, for all that we love deeply becomes a part of us." Helen Keller
RIP Wellie, Bella, Winston & Roxie
that is exactly how I make my prime rib, except I just use liberal salt and pepper on the outside a day before
Mmmm. This sounds so Yummy.
LEARN A LESSON FROM YOUR DOG, NO MATTER WHAT LIFE BRINGS YOU, KICK SOME GRASS OVER THAT AND MOVE ON.
Geez, now I am hungry and its too late to eat
Bulldog: Chunky White